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News

Freshness assessment of fish in a few seconds - Matís' introduction of new equipment

There will be a presentation of new equipment that performs freshness assessment of fish, at Matís' premises at Borgartún at 9 pm. 10:00, Friday 12 September. Sequid is called the device, which measures whether the fish has been frozen once or twice, as well as whether it is actually fresh or thawed, and provides an objective assessment of the quality of the raw material in a matter of seconds.

The development of the equipment was carried out by a team of scientists from Wefta European countries and was Sequid the equipment recently launched. Icelandic enthusiasts of fish quality assessment are now offered the opportunity to see a presentation of the latest technology in this field.

News

QALIBRA meeting in Reykjavík; European project under the direction of Matís ohf.

On 3 and 4 September, a project meeting was held in the European project QALIBRA in Reykjavík.

QALIBRA, or "Quality of Life - Integarted Benefit and Risk Analysis. Web-based tool for assessing food safety and health benefits, ”Abbreviated QALIBRA (Heilsuvogin in Icelandic), is the title of a European project, which falls under Priority 5, Food Quality & Safety in the 6th EU Research Program. This is a three and a half year project managed by Matís ohf. The project manager is Helga Gunnlaugsdóttir, department manager at Matís.

The aim of the QALIBRA project is to develop quantitative methods to assess both the positive and negative effects of food ingredients on human health. These methods will be presented in a computer program that will be open to stakeholders on the World Wide Web.

Participants in the project are from Iceland, the United Kingdom, the Netherlands, Greece, Portugal and Hungary.

News

Preliminary project with enzyme treatment of the liver completed at Matís - the results are promising

Matís has completed a preliminary project that was funded by the Rannís Technology Development Fund in collaboration with the canning factory Ice-W ehf. Grindavík. The project focused on liver enzyme treatment for canning. The aim of the project was to increase the profitability of canning of the liver by reducing production costs and increasing the quality of products.

The aim of the project was achieved by developing and testing a technology that removes membranes and ringworms from the surface of the liver with enzymes. A method of brine salting was also developed for canning instead of putting salt directly into cans with the raw material, as is done today.

The results of the project are promising as they managed to reduce the number of ringworms in the liver by 80%, and soften the membrane significantly. The purpose of removing or softening the membrane surrounding the liver was to provide better and more even dosing in cans and increase utilization, as well as the resulting optimization of the processing process. It is possible to reduce the number of full-time equivalents during liver cleansing, as well as increase the efficiency by 100%, with this method. A grant has been received from AVS to work further on these issues.

The results and benefits of the project mainly consist of new technology for the removal of liver membranes and ringworms, which leads to improved procedures and streamlining of processing. Salt brine salting for canning results in a better and more even quality of product. As a result, the value added of canned liver increases, which creates increased value for seafood for both the company and the nation as a whole.

The project manager is Ásbjörn Jónsson, a specialist at Matís.

News

A visit from Japan to Matís

Tomorrow, Thursday 4 September, Matís will receive good guests. It is an 11-member delegation from Hokkaido Island in Japan that comes to Iceland on behalf of METI, but it is an acronym for Ministry of Economics, Trade and Industry. The group will get acquainted with Matís' operations, especially the company's biotechnology division, and the reception will take place in the Biotechnology Division's premises at Gylfaflöt 5, Grafarvogur. There, the various projects that Matís has been working on recently will be introduced, as well as the company will be introduced in a broader context.

In addition to visiting Matís, the group will get to know the activities of MS, both in Reykjavík and Selfoss, as well as visit the Farmers' Association, the Icelandic Export Council and the Japanese Embassy.

The delegation consists of the following:

Mr Mitsuo Izumi, Chief Technical Officer and Factory Director, Hokkaido Milk Product Co., Ltd.
Mr Yoshinori Okada, Senior Managing Director, Obihiro Shinkin Bank.
Mr Takuma Kameda, Associate Plant Manager, NAGANUMA Ice CO., LTD.
Mr Makoto Kawakami, Supervisor Livestock Product Section, Hokkaido Food Processing Research Center
Mr Toshio Sato, CEO, Managing Director, BETSUKAI NYUGYO KOUSYA CO., LTD.
Mr Hideyuki Nagasawa, President, National University Corporation Obihiro University of Agriculture and Verterinary Medicine
Mr Yohsinoru Nagata, Deputy Director General, Hokkaido Food Processing Research Center
Mr Tadashi Nagamura, Senior Assistant Professor, National University Corporation Obihiro University of Agriculture and Verterinary Medicine
Mr Hiroshi Nishino, Director International Exchange Department, Institute for International Studies and Training
Mr Toshihiro Hirahata, Deputy-Director International Affairs Division Industries Department, Hokkaido Bureau of Economy, Trade and Industry Ministry of Economy, Trade and Industry
Mr Kiyoshi Yamaguchi, Director Administration Bureau, National University Corporation
Obihiro University of Agriculture and Verterinary Medicine.

Reports

Effect of modified atmosphere packaging (MAP) and superchilling on the shelf life of fresh cod (Gadus morhua) loins of different degrees of freshness at packaging

Published:

01/09/2008

Authors:

María Guðjónsdóttir, Hannes Magnússon, Kolbrún Sveinsdóttir, Björn Margeirsson, Hélène L. Lauzon, Eyjólfur Reynisson, Emilía Martinsdóttir

Supported by:

AVS Research Fund, Rannís Technology Development Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Effect of modified atmosphere packaging (MAP) and superchilling on the shelf life of fresh cod (Gadus morhua) loins of different degrees of freshness at packaging

The purpose of this experiment was to evaluate the effect of aerated packaging (MAP) and supercooling on the quality changes and shelf life of cod pieces of fresh raw material that was processed and packaged after 2 and 7 days of fishing. The experiment was carried out in collaboration with Samherji, Dalvík and Norðlenska, Akureyri in October and November 2007. The fish was stored whole in ice until packing at -0.2 ± 0.1 ° C (2 days from fishing) and -0.2 ± 0.2 ° C (7 days from fishing). The neck pieces were cut in half and then packed (350-550 g) in an airtight container. The composition of the gas mixture was as follows: 50% CO2, 5% O2 and 45% N2. Packaged cod pieces were stored in cold storage at -0.6 ± 1.4 ° C and samples were taken over a 3-week storage period and evaluated by sensory evaluation, microbial and chemical measurements. The age of the raw material during packaging had a clear effect on the sensory evaluation of the pieces. Packing after 2 days led to a prolongation of the freshness symptoms in front of storage. In addition, signs of damage appeared much later than in bites packed 7 days after fishing. The shelf life of pieces after packing on day 7 can be roughly estimated at 4-8 days, but at least 19 days in pieces packed on day 2. This short shelf life of pieces from day 7 can be explained by the development of microbial flora and the formation of volatile pesticides as well as the temperature profile of whole fish before packaging. The effect of different packing dates had a significant effect on the microflora. Thus, the total number of microorganisms was much smaller in pieces packed after 2 days than on day 7 (log 3.7 vs 5.4 / g). This difference can largely be attributed to the varying number of Photobacterium phosphoreum (Pp) in the flesh immediately after packing, but it was not detected during the previous packing on the 3rd day of the experiment (below log 1.3 / g) and on day 8 the number was only log 2.4 / g. On that day, the number of Pp was 1000x higher in pieces packed on day 7 and they were predominant throughout the storage period in this group. On day 8, the number of other pests (H2S-producing bacteria and pseudomonads) was somewhat higher (Δ log 0.6-0.7 / g) in this group compared to the group packed on day 2. These results confirm that P. phosphoreum is one of the main damaging microorganisms in gas-packed cod pieces but also in chilled, whole cod. The results of TVB-N and TMA measurements were in good agreement with microbial measurements, but especially Pp. Low Field Nuclear Magnetic Resonance (LF-NMR) technology was used to measure relaxation times in samples over the storage period. Significantly higher "relaxation times" were measured in chunks packed after 7 days of fishing than in chunks packed 2 days after fishing. It indicates greater binding of water molecules to the environment in the 7-day bites. This is in line with the generally higher water resistance and water content of those samples over the storage period. Overall, the results show the importance of using the freshest ingredients for MA packaging, thus ensuring higher quality and longer shelf life, which should result in a higher price for the product.

The aim of this study was to evaluate the effect of modified atmosphere packaging (MAP) and superchilling on the shelf life and quality changes of fresh loins prepared from Atlantic cod (Gadus morhua) of different freshness, ie processed 2 or 7 days post catch. The study was performed in cooperation with Samherji (Dalvík, Iceland) and Norðlenska (Akureyri) in October and November 2007. The average fish temperature during storage prior to processing on days 2 and 7 was -0.2 ± 0.1 ° C and -0.2 ± 0.2 ° C, respectively. Cod loins (350-550 g) were packed in trays under modified atmosphere (50% CO2 / 5% O2 / 45% N2), stored at -0.6 ± 1.4 ° C and sampled regularly over a three-week period for sensory, microbiological and chemical analyzes . The results show that the raw material freshness clearly influenced the sensory characteristics of packed loins. Processing 2 days post catch resulted in more prominent freshness sensory characteristics the first days of storage. In addition, sensory indicators of spoilage became evident much later compared to MApacked fillets from raw material processed 5 days later. The expected shelf life of the MA-packed cod loins could be roughly calculated as 4-8 days when processed 7 days post catch, but at least 19 days when the cod was processed 2 days post catch. This reduced shelf life of MAP products processed at a later stage was also explained by the temperature profile of the whole fish prior to processing, microbial development and volatile amine production observed. In fact, the day of packaging had a major effect on the microflora development, with lower total viable counts (TVC) in loins processed earlier in relation to time from catch (log 3.7 vs 5.4 / g). This difference could be linked to large variations in levels of Photobacterium phosphoreum (Pp) in the flesh at processing times, being below detection (log 1.3 / g) 2 days post catch but found to increase to log 2.4 / g in early processed loins 6 days later, in contrast to 1000-fold higher Pp levels in loins processed later. Pp was found to quickly dominate the microflora of loins processed 7 days post catch. Similarly, slightly higher levels (Δ log 0.6- 0.7 / g) of other spoilage bacteria, H2S-producing bacteria and pseudomonads, were found 8 days post catch in loins processed later. These results confirm that P. phosphoreum is one of the main spoilage organisms in cod, unprocessed as MA-processed. TVB-N and TMA production corresponded well to the microbial development, especially counts of P. phosphoreum. Low Field Nuclear Magnetic Resonance (LF-NMR) was used to measure the relaxation times of the samples during storage. The samples packed 7 days after catch showed significantly higher relaxation times than samples packed 2 days after catch. This indicates stronger bindings of the water molecules to their environment in samples packed at a later stage. This is in agreement with the generally higher water holding capacity and water content in the samples during storage. Finally, the results demonstrated that delaying processing of raw material is undesirable if it is intended to be MA-packed and sold as more valuable products.

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Reports

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; Needs analysis and processing processes / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; requirements analysis and manufacturing processing

Published:

01/09/2008

Authors:

Ragnheiður Sveinþórsdóttir

Supported by:

AVS

Fishing, sorting, processing and markets for mackerel caught by pelagic vessels; Needs analysis and processing processes / Fishing, grading, pre-processing, processing and marketing of mackerel products catches by pelagic vessels; requirements analysis and manufacturing processing

The aim of this project is to study the fishing of pelagic fishing vessels for mackerel in Icelandic waters, make formal measurements, come up with solutions on how to sort the mackerel from other fish on board and how to process it in freezer vessels. The equipment options necessary for the processing will be analyzed, and markets for mackerel caught in Icelandic waters will also be explored according to the seasons. In this part, a needs analysis was made of what is needed to process mackerel on board vessels that catch it during the summer in Icelandic waters. Processing processes on two freezer vessels were also recorded.

The objective of this project is to examine mackerel fishing on Icelandic fishing grounds, perform geometrical measurements, find the best solution for grading the mackerel by size and species on board and how to process it in freezer vessels. Analyze what kind of technology is necessary. Moreover, to examine the markets for mackerel caught on Icelandic fishing ground during the summer. In this part requirements analysis was carried out about what is needed to process mackerel on board vessels caught during summertime on Icelandic fishing grounds. Furthermore, manufacturing processing methods aboard two freezer vessels were documented.

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Reports

Leit að bætibakteríum / Searching for putative probionts in the production system of halibut larvae

Published:

01/09/2008

Authors:

Jónína Þ. Jóhannsdóttir, Eyrún Gígja Káradóttir (MS student), María Pétursdóttir, Jennifer Coe, Heiðdís Smáradóttir, Rannveig Björnsdóttir

Supported by:

Tækniþróunarsjóður Rannís (2006-2008) / Technology Development Fund of Rannís, the Icelandic Center for Research (2006-2008)

Leit að bætibakteríum / Searching for putative probionts in the production system of halibut larvae

The overall goal of the project is to improve the survival and quality of halibut larvae in starter feeding using supplementary bacteria. In the composition of supplementary bacteria for fish, the breeding of warm-water species has often been considered, and the bacterial species that have been used have proved to have a poor foothold in the environmental conditions involved in the breeding of cold-water species, such as halibut. This project seeks out and identifies bacteria that are prevalent in halibut larvae from breeding units that have been successful in terms of larval performance and metamorphosis. Studies were performed on the properties of isolated bacterial strains in terms of growth inhibitory effects on known pathogens for fish as well as predominant bacterial species from halibut larvae in breeding units where the performance and quality of larvae were below average. The predominant bacteria were isolated from larvae in all breeding units of Fiskey hf. in two different periods in addition to which samples were taken from juveniles in export size. The results of studies on the growth inhibitory effect of isolated strains revealed 18 bacterial strains that were found to inhibit the growth of known pathogens and / or bacterial strains that had been isolated from the larval rearing environment. Sequencing results showed a good correlation with 6 different bacterial species. Subsequently, it will be treated with a selected mixture of additive bacteria in the early stages of halibut farming.

The overall aim of this project is to use probiotic bacteria to promote increased survival of halibut larvae during first feeding. Previous studies indicated that the microbial load of larvae and their environment represents a problem and the objective of this project was to search for possible candidates for probiotic bacteria to promote survival and growth of larvae use during the first and most sensitive phase of production. Potential probiotic strains were selected on the basis of dominance in the gut of larvae from production units with successful growth, development and survival. The growth inhibiting activity was tested against known fish pathogens as well as bacteria dominating the intestinal community of larvae from production units with poor overall success. We isolated dominating bacteria in the gut of larvae from all production units of two different spawning groups at Fiskey Ltd. and also from export-size fingerlings. Growth inhibition studies revealed 18 bacterial isolates that inhibited growth of known fish pathogens and / or dominating bacterial isolates from the gut of larvae of an overall poor quality. 16S rRNA sequencing revealed a reasonable correlation to 6 bacterial species and presently. As a next step, halibut eggs and larvae will be treated with selected strains to test their potential as probionts during the first production stages of halibut aquaculture.

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Reports

Treatment of halibut (Hippoglossus hippoglossus L.) eggs and larvae using putative probions isolated from the production system

Published:

01/09/2008

Authors:

Jónína Þ. Jóhannsdóttir, Heiðdís Smáradóttir, Eyrún Gígja Káradóttir, Eydís Elva Þórarinsdóttir, María Pétursdóttir, Rannveig Björnsdóttir

Supported by:

Tækniþróunarsjóður Rannís (2006-2008) / Technology Development Fund of Rannís, the Icelandic Center for Research (2006-2008)

Treatment of halibut (Hippoglossus hippoglossus L.) eggs and larvae using putative probions isolated from the production system

The aim of the project as a whole is to improve the survival and quality of halibut larvae in starter feeding and use environmentally friendly methods where eggs and larvae are treated with a new mixture of additive bacteria that have been isolated from the halibut breeding environment. There will be great losses in the first stages of halibut farming and therefore it is important to create an optimal environment during these first and most sensitive stages of farming. The use of supplemental bacteria is one way of doing this, but supplementary bacteria can in various ways have a positive effect on their host, such as preventing unwanted bacteria from gaining a foothold in its digestive tract, stimulating the immune response and improving the balance in its digestive tract. Three separate experiments were carried out in the fish farm of Fiskey hf. where it was treated with a mixture of additive bacteria at different stages of the culture. The effect of the treatment was assessed in terms of the performance and quality of the eggs and larvae, but the composition of the bacterial flora of the farm was also examined. Supplementary bacteria were added to the breeding environment of eggs, but larvae were treated through the feed animals. The main results suggest that treatment with a new mixture of additive bacteria can affect the composition of the bacterial flora of eggs, larvae and their feed animals, but that treatment needs to be done more frequently than was done in the study if long-term effects are to be maintained. Repeated treatment at the egg stage seemed to reduce the incidence of defective peritoneal larvae, in addition to which treatment from the beginning of the initial feeding seemed to have a positive effect on the larval performance at the end of the initial feeding.

Poor survival of larvae during the first feeding phases calls for measures to create optimal environmental conditions during the first and most sensitive phases of the larval production. The overall aim of the project was to promote increased survival and quality of halibut larvae, using putative probionts isolated from halibut production units. Probiotic bacteria can affect their host in various ways, eg by preventing the attachment of unfavorable bacteria, stimulating the immune system and promoting increased stability in the gastrointestinal tract. In this project three separate experiments were carried out at a commercial halibut farm, Fiskey Ltd. in Iceland. Different treatment schedules were used for treatment of eggs from fertilization and larvae throughout first feeding. A mixture of equal concentration of three selected strains was added to the tank water environment of eggs or through grazing of the live feed. The effects of treatment were evaluated with respect to the overall success of eggs and larvae as well as with respect to chances in the bacterial community structure. The results indicate that treatment may affect the bacterial community of eggs, larvae and live feed but more frequent treatments seem to be needed than examined in the present study. Repeated treatment of eggs resulted in reduced incidence of jaw deformation (gaping) amongst yolk sac larvae and treatment from the onset of exogenous feeding resulted in improved survival of larvae compared to sibling tank units.

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News

Dear guests at Matís: Joint Research Center visiting

On the 27th of August Matís received a group of 7 people from the Joint Research Center (JRC), but the Joint Research Center - JRC - consists of several research centers funded by the 7th Framework Program and is intended to support the policy-making, development and implementation of EU policies. The reception took place in the premises of the Matís Biotechnology Department, Prokaria, at Gylfaflöt in Grafarvogur.

The group got to know the operations and received an introduction to the company from Sjöfna Sigurgísladóttir, CEO of Matís, and also an introduction to the Department of Biotechnology from Ragnar Jóhannsson, division manager. After the presentations, Ragnar led the group around the building, showed them the laboratories of the Biotechnology Department and told more about the main aspects of the operation. Finally, the group gathered in the company's dining hall and had an informal, but lively chat, as well as enjoying light refreshments.

The group that visited Matís this time included: Elke Anklam, Director General of the EU Health and Consumer Agency, Roger Hurst from the EU Energy Agency, Frank Raes from the EU Environment and Sustainability Agency, and Thomas Barbas from the Organization for the Safety and Protection of Citizens in the EU.

News

Conference on the use of nuclear technology in food research in September

From the 15th to the 17th of September, the 9th International Conference on the Application of Magnetic Resonance in Food Science will be held at the Nordic House in Reykjavík. It is Matís who has problems with her preparation. According to María Guðjónsdóttir, who has had difficulties in preparing for the conference, almost 100 people from all over the world have already announced their participation in the conference.

The conference is the ninth in a series of popular conference series, held every two years. It brings together the leading experts in Magnetic Resonance in food research in the world today, together with participants from the food industry and others. This time the emphasis will be on the use of this technology in fish and meat research and how the technology can be used in food production processes in general.

Although nuclear and electronic research is not new, the technology has only been used in food research to a limited extent in Iceland so far. By holding the conference here in Iceland, an attempt is made to present the great possibilities and advantages that this technology has for Icelandic researchers and the food industry, thus deepening the understanding of the Icelandic food industry and researchers of behavior and the changes that food undergoes in its production processes.

Paper presented at the conference will also be published in the form of scientific articles in a magnificent conference proceedings, which will be distributed to all participants. The publication is published by the Royal Society of Chemistry in the United Kingdom. All posters presented at the conference will also be published on its website after the conference.

It should be noted that the last time the conference was held in Nottingham, England, in July 2006, Mary was invited to give a talk on the project. "Low field NMR study of the state of water at superchilling and freezing temperatures and the effect of salt on freezing processes of water in cod mince”Which she presented on a poster and was chosen as one of the four most interesting posters of the conference.

Further information on the conference agenda and presentations can be found on the conference website www.matis.is/mrinfood2008 Registrations and inquiries are accepted at the e-mail address mrinfood2008@matis.is or in phone 422 5091 (María Guðjónsdóttir).   

The conference is sponsored by Matís ohf., The University of Iceland, the Nordic Marine Academy, Bruker Optics, Stelar, Woodhouse Publishing and the Royal Society of Chemistry in the UK.

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